Colorful Roasted Corn Salad Food
ROASTED CORN SALAD
Fresh Roasted Corn Salad is packed with sweet corns, cucumber, tomato, onion and tossed in a lemony dressing. Charred corn ads a lot of flavour to the salad. This quick salad is a perfect side dish in summer BBQs or for potlucks.
Provided by Subhasmita
Number Of Ingredients 12
Steps:
- Start with roasting corn kernel. Heat a castiron skillet until smoking hot. Add 1 tablespoon of oil. Season with a pinch of salt and pepper.
- Roast the corn kernels for about 5-6 minutes, stirring in between, until the corn looks charred and smells really good.
- Keep the corn aside and let it cool completely before adding other vegetables.
- Mix well all the ingredients for the dressing and keep aside.
- For making the salad, in a salad bowl add cooled Roasted Corn, chopped Cucumber, halved cherry tomatoes, onion, avocado and fresh Coriander.
- Drizzle desired amount of dressing and toss everything well.
Nutrition Facts : ServingSize 1 g, Calories 134 kcal, Carbohydrate 12 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 4 g
COLORFUL ROASTED CORN SALAD
I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.
Provided by scooter
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
- Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.
Nutrition Facts : Calories 146 calories, Carbohydrate 20.5 g, Fat 7.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 210.7 mg, Sugar 6.4 g
COLORFUL CORN SALAD
Provided by Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.
FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
CORN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the corn: Prepare a grill for medium-high heat.
- Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
- For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
- Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.
COLORFUL CHIPOTLE ROASTED CORN SALSA
I've always loved Chipotle (the burrito restaurant's) corn salsa, and I found a recipe that approximates the cool, zesty taste. You can find the original recipe mine is based off of here, http://www.recipesecrets.net/blog/recipes/copycat-chipotle-corn-salsa/ I used canned corn for ease of use and to avoid using a grill, allowing fully indoor preparation. If you choose to use them, roasting and skinning the poblano peppers is the most tedious part of this recipe, and it will take some practice to get it right. You really need to blacken the skin to get it to the point where it will separate from the flesh easily. Note: It proved to be a medium salsa that sneaks up on you. After three chip-loads, your tongue really starts to wake up and notice.
Provided by Animakitty
Categories Corn
Time 1h15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown.
- Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them.
- Combine all ingredients in a bowl, mix, cover with plastic wrap.
- Refrigerate the mixture for 1 hour.
- Add lime juice, mix, replace plastic wrap.
Nutrition Facts : Calories 182.3, Fat 2, SaturatedFat 0.4, Sodium 640, Carbohydrate 42.4, Fiber 4.5, Sugar 7.5, Protein 5.9
JENNIFER'S CORN SALAD
I had this on the fourth of July for the first time. It's my cousin's recipe. I almost ate the whole bowl. So light and fresh. Serve with chips. Tostitos® Scoops!® work great!
Provided by Nancy Watkins King
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Mix black beans, corn, feta cheese, and green onions together in a bowl.
- Whisk olive oil, vinegar, and sugar together in a separate bowl until smooth; drizzle over corn mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 29.1 g, Cholesterol 33.7 mg, Fat 17.8 g, Fiber 5.8 g, Protein 11.2 g, SaturatedFat 6.9 g, Sodium 844.9 mg, Sugar 8 g
QUICK COLORFUL CORN SALAD
Filled with corn and red and green peppers, this colorful dish makes a large serving. It's great for summer picnics and gatherings.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the vegetables, parsley, Parmesan cheese, cumin, salt, pepper, hot pepper sauce and cayenne. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
COLORFUL CORN SALAD
This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing Southwestern flavor that brings people back for seconds. It's nice to have a different kind of salad to share. -Helen Koedel, Hamilton, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-18 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
COLORFUL CORN SALAD
This is sooo good. I think I finished it off all by myself in 2 days, taking little tastes every time i passed the fridge.
Provided by Bliss
Categories < 15 Mins
Time 15m
Yield 16-18 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, combine first 12 ingredients.
- In microwave safe dish, combine oil and garlic.
- Microwave, uncovered, on high for 1 min.
- (I cut this about 15 sec. short in mine).
- Cool.
- Whisk in lime juice.
- Pour over the corn mixture and toss to coat.
- Cover, and refrigerate until serving.
- Yield: 16-18 servings.
Nutrition Facts : Calories 84.1, Fat 3.9, SaturatedFat 1, Cholesterol 2.8, Sodium 285.6, Carbohydrate 11.4, Fiber 2.1, Sugar 1.8, Protein 3
ROASTED CORN SALAD
Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
- Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.
COLORFUL CORN SALAD
Cool, colorful and light. Great way to use leftover corn on the cob. It makes a wonderful side for any grilled meats....even burgers.
Provided by Parsley
Categories Black Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, toss together the corn, black beans, tomato, cucumber, orange pepper, onion, feta, and cilantro.
- In a small bowl, mix togther the olive oil, lime juice, sugar, cumin, salt and pepper.
- Pour the dressing over the veggie mixture and toss to coat well.
- Chill for about 2 hours before serving.
- Toss again and serve.
Nutrition Facts : Calories 194.9, Fat 5.8, SaturatedFat 2.5, Cholesterol 12.5, Sodium 314.8, Carbohydrate 30, Fiber 7.1, Sugar 5.3, Protein 9.3
COLORFUL CORN 'N' BEAN SALAD
This quick recipe couldn't be easier...the liquid from the corn relish becomes a ready-made dressing! And because there's no mayo, it's a perfect salad to bring along on summer outings.-TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SOUTHWESTERN-STYLE CORN SALAD
This is a wonderful cold salad which complements a good steak on the grill or barbeque ribs or chicken. I discovered this dish on a hot 4th of July party. It was a huge hit so I had to get the recipe!
Provided by SONIAUKE
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine corn, green onions, bell pepper, and cilantro in a large bowl.
- Whisk olive oil, vinegar, Dijon mustard, honey, garlic, cumin, and thyme together in a small bowl until well combined. Add dressing to the corn mixture and toss to coat. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 160.9 calories, Carbohydrate 19.2 g, Fat 9.6 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 67.3 mg, Sugar 4.5 g
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
COLORFUL CORN SALAD
Make and share this Colorful Corn Salad recipe from Food.com.
Provided by Alan in SW Florida
Categories Corn
Time 7m
Yield 5 cups
Number Of Ingredients 8
Steps:
- Stir together corn and next 6 ingredients in a bowl, stirring until blended; cover and chill 2 hours. Serve salad with a slotted spoon.
- Top each serving with chopped cucumber, if desired.
Nutrition Facts : Calories 145.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 3.1, Sodium 322.1, Carbohydrate 26.2, Fiber 3.4, Sugar 3.1, Protein 3.6
COLORFUL CORNBREAD SALAD
When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! -Rebecca Clark, Warrior, Alabama
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.
Nutrition Facts : Calories 407 calories, Fat 31g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 821mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
BLACKENED CORN SALAD
I found this in Sam the Cooking Guys's cookbook called 'just a bunch of recipes'. I needed to use up a bounty of corn purchased at a farm stand. I tweaked it to our tastes, of course. The original recipe called for 1/2 to 1 tsp. of cayenne pepper (way too much for my husband's taste)_so I used 1/4 tsp. The original called for the juice of 1 lime, which I would have been happy to use but, I lacked a lime so I used 2 T. of bottled lime juice. Also, the original called for crumbled goat cheese but I used what I had on hand....a Mexican (Cacique) Cotija Queso Seca cheese that crumbles. I think you could use any crumbly type cheese but I would stay away from really strong flavored ones, such as blue or roquefort. The Cacique was perfect for our tastes, just right! I'm posting the recipe with my changes. Oh, also, if you don't like cilantro, please don't try this recipe because, in my taste buds, the fresh cilantro really makes this dish. This is a wonderful, colorful side dish. My daughter said it looked like the Mexican flag!
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your grill to medium (gas grill).
- Brush the corn with some of the olive oil (reserve the rest) and roast on the grill until softened and nicely browned and charred in spots, about 30 minutes. Remove and let cool.
- Cut the kernels off the cob into a medium-sized bowl.
- Add all remaining ingredients, including the remaining olive oil, mix well and serve.
Nutrition Facts : Calories 335, Fat 20.2, SaturatedFat 7.5, Cholesterol 22.4, Sodium 385.9, Carbohydrate 34.1, Fiber 4.1, Sugar 6.3, Protein 10.5
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